Banquet Set-Up Manager

Job Locations
US-KY-Louisville

Posted Date
2 weeks ago(12/5/2018 2:11 PM)

Requisition ID

2018-29938

# of Openings

1

Category (Portal Searching)

Banquets

Overview

Omni Louisville Hotel is the new cornerstone of downtown, which opened its doors on March 6, 2018. Reflecting the past, present and future of our vibrant Kentucky town and inspired by the city’s rich history and authentic character, the Omni Louisville transforms one of the city’s most significant urban blocks into a unique and vibrant mixed-use environment offering hotel guests, residents and locals a chance to connect and enjoy the best of a great city.

The hotel is a prominent landmark against the Louisville skyline, glistening during the day and glowing at night, with the iconic glassy ends of the 612 room hotel. The hotel pool and rooftop bar, designed for seamless indoor and outdoor integration, allows guests to rest, relax and socialize with downtown Louisville as the backdrop. The essence of Louisville is woven throughout with interior design blends elements of the city’s heritage, culture and character, felt everywhere from the hotel restaurants to a featured bourbon bar to the hotel’s Speakeasy and bowling alley.

Guests can also enjoy a dynamic 20,000 square foot urban food hall and market connected to the lobby of the hotel. Transforming Liberty Street into a pedestrian thoroughfare, the market serves as a community gateway for hotel guests and locals alike, inviting the neighborhood in with the smells of freshly brewed Heine Brothers’ coffee, baked bread, and smoked barbeque.

Job Description

The Banquet Set-Up Manager is responsible for ensuring proper set up and service of all banquet functions, supervising all banquet associates to ensure guest satisfaction, and maintain service standards. This role along with the Director of Banquets and Assistant Director of Banquets is responsible for training of associates to deliver prompt, courteous service in a manner that complies with Omni food and beverage standards and company policies and procedures.

Responsibilities

Represents management at functions.

Determines set-ups in conjunction with Catering team.

Coordinates functions with service staff, Culinary team and Stewarding team. Sees that guest satisfaction is achieved through effective supervision and delegation of functions, checks on food quality and courteous performance of entire banquet staff.

Coordinates with the Stewarding Department on fast recovery of food leftover and minimizes waste.

Briefs waiters on functions and procedure of service.

Establishes high standards of quality service and maintains them through effective training and continuous upgrading.

Maintains the equipment entrusted to his care and keeps pars up.

Maintains records, reports, closing reports and payroll costs.

Inspects function rooms and writes work orders for the Engineering Department to maintain rooms in excellent condition.

Conscious of business fluctuations, reacts either increasing of decreasing when volume of business fluctuates up or down.

Maximizes profits in his department through effective management techniques keeping in mind at all times guest satisfaction.

Must stay updated on new food and wine trends. Sets the pace and a good example for a successful quality operation.

Prepare for and conduct departmental meetings.

Use Synergy and Epitome Reports to effectively relay guest concerns to other departments.

Qualifications

2 plus years of previous Banquet experience is desirable in hotel setting

High School Degree or Equivalent; Some College Preferred.

Exceptional people skills preferred.

Must be detail oriented, have excellent communication skills, and the ability to perform professionally under high levels of stress.